Tag: kitchen

After having Eli my go-to daily outfit was a pair of wet-look leggings and the baggiest top I could find. I’d worked in Fashion since leaving Uni and had completely lost my way with getting dressed when King Eli arrived. 18 months later I had become so lazy and boring with my day-to-day outfits and didn’t feel like ME anymore. My excuse for everything was my 18 month old toddler, I didn’t need to dress up for him…

I had an epiphany when I stopped working from home and ventured back into the office. I started grabbing for those sacred pieces in my wardrobe that I’d kept “for best” and I started to wear them as everyday clothes. (Considering we rarely go dancing or even for meals anymore!). I became ME again. Dressing for YOU, makes YOU so much happier. (Gotta say here though, since moving to Berlin, 70% of my wardrobe is in storage, so I don’t really have a “for best” section anymore… I’m fairly happy with my wardrobe. Despite the constant stream DHL deliveries from Topshop, Zara and ASOS… (I send back more than I keep 😉 ). I’m more or less me though, depending on how much sleep I’ve had… ). But what’s important is these changes make YOU, YOU again.

I hadn’t realised until only recently, but I’d forgotten about MUSIC. Actual MUSIC. I’d always been an avid gig-goer from my teens; going to a gig every week (at least) whilst at Uni. We did the Festivals and the more intimate gig’s. Music was my EVERYTHING, just like my dressing up; from growing up, getting ready and going out, to my daily London commute! Even with my work, I had musicians come in weekly, sometimes daily, doing a session that I’d be posting across the HQ Social channels, or just help out with picking clothing from the shop-floor. Music was always with me. How had I forgotten about it? How had I forgotten how good music can be, how good it can make you feel?

Being in the office in Berlin, we have a communal Sonos system, which is great on a good day! But the majority of the time, the music can be, let’s say, eclectic (to be polite). Which is fine, not everyone has to agree on everything, all of the time! I also work from a very old laptop that doesn’t even connect to the Sonos system, so rarely, if ever, do I input to the playlist. I have resorted to listening to Radio 1 through my headphones during work hours. But the music is pretty dire from Radio 1, it’s repetitive and monotonous. Don’t get me wrong, I enjoy the laughs from Grimmy in the morning, Scott & Chris after 1pm and then Greg in the afternoon. But I dislike the 10am-1pm slot. A lot. Not to be rude about it. But I switch off. It’s certainly not the music that I liked to listen to. I either then grin & bare the Sonos playlist or put my Apple Music catalogue, consisting of mostly 2004, on shuffle. Last week I realised I hadn’t really listened to any new music since having Eli. I turn to The Beatles, Nirvana, David Bowie and The Lib’s for continued listening or we have shuffle on when we’re cooking or tidying up.

I’m eager to find out what other Mama’s enjoy… and what you’re listening to, right now. Basically, I want to know what exactly is ace of base! Or are you like me? Had you forgotten that music actually existed outside of that annoying Nursery Rhymes CD, the Peppa Pig theme tune or the Disney Top 100 tracks ? (Or indeed outside of Radio 1?). If you are stuck in a musical-rut then I propose a new hashtag!

#MamaMusicMonday

Going forward, I want to start my new Monday-week with some new listening. So Mama’s, let’s get sharing! What are you listening to in work, at the gym, on the school run, on the commute? What do you listen to when you’re doing a tidy up with the kids at the end of the day? What do you dance around to in the kitchen? (Or prance around to when you’ve poured that so-needed Gin when the kids are eventually asleep?!). Share absolutely anything and everything with the hashtag #MamaMusicMonday – at any time in the week. From easy-listening to fast-paced! Any genre. Old or new! Just something with a beat that can set the tone for a new week – perhaps something none of us have listened to before – and definitely nothing remotely toddler related (please!). Music can help us in a million ways – it can do so much more than make your feet tap. And I’d so sadly forgotten that bit too. It wasn’t until darling Bowie passed away that I remembered how much music can mean, for so many. The emotions and memories you can feel from hearing one of your favourites…

SO with all that, I’m ready to resuscitate my musical education. I’m ready to regain that old ME who loved music so much. And you never know, you might spy me at a gig near you again soon 😉

One of my favourite things to do is cook and cooking/baking with Eli is double the fun! Eli has Wednesday’s off from nursery, so Wednesday is OUR day. We usually do fun things like go to the local play group, paint or bake. Or as last Wednesday would have it, all three – and more!

I had 2 very over ripe banana’s – which is often the case. So one of my favourite things to do with those banana’s that are well ‘past it’, is to make this delicious Banana Loaf. I call it Banana Loaf, but I know people who fondly refer to it as Banana Cake or Banana Bread. Whatever your preference, this is a fail safe, incredibly yummy recipe! I have adapted the recipe, from Mary Berry’s “Baking Bible” and added a little secret ingredient at the end, which I know goes down very, very well with my family! There’s usually very little left after it’s been freshly baked… but it does have a good shelf life if you can resist the temptation of eating it all in one go!

Method.
1) Preheat the oven to 180C / Fan 160C / Gas 4.
2) Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment.
3) Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended.
4) Spoon the mixture into the tin and level the surface.
5) Here comes my secret ingredient! I love to sprinkle sea salt flakes over the top before popping the tin into the oven. It adds texture and has such a nice contrasting taste to the crust. It’s very well received by those who have eaten this finished product!
6) Bake in the pre-heated over for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.
7) Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.

*Recipe adapted from “The Baking Bible”, by Mary Berry.

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Honestly, one of the easiest recipes to bake. Always tasted. Always works! Perfect for using up those miserable looking banana’s to boot! You can of course always add sultana’s or even chocolate chips to the cake batter. It’s a very adaptable recipe!

Yesterday was our 5th Fast Day. And it went surprisingly well. It definitely get’s easier… infact, I look forward to our Fast Day, as we’re trying such lovely recipes – and the added bonus is, I wake up the day after a fast feeling great – feeling lighter and brighter. I wish the scales would actually ring true with the lighter part though, as I’m not seeing a huge difference. I’ve seen how some people have lost 10 – 14lbs by their 3rd week of fasting. I’m so far only seeing a 3lb drop. But still, that is a 1lb per week I guess and not to be sniffed at. I guess I’m just being inpatient!

SO! Yesterday was a fast day, as I say. And I made the most wonderful red lentil Dahl! The first time I’d ever made a Dahl… and dare I say it, the first time I’ve ever actually eaten one too! So only going on how mine turned out – but it was super yummy, warming and filling – just what you need on a Fast Day! I was inspired by several Dahl recipes that I found online. I loosely followed this recipe from the wonderful London-Unattached. But as Fiona mentions in her post, most Dahl recipes are more or less the same – just depends on what veg/meat you want to add! Our recipe was meat-free last night. This recipe would be awesome during the cold Winter months too – you can throw in so many things to bulk it out, while it will still remain very healthy.

Directions
1) Cook lentils as per packet instructions. For the Sainsbury’s lentils I used, I boiled them rapidly (in cold water) for 10 minutes. Drained and set aside.
2) Add some oil to a frying pan and add the dry spices and cook over a medium heat till the mustard seeds start to pop. I used Rapeseed oil, but know that a lot of people use coconut oil as an even healthier alternative.
3) Add the onion (and spring onions), garlic and ginger and cook gently for 3-5 minutes till the onion starts to soften. Then add the cubed peppers (I just had a pepper leftover in the fridge).
4) Add the tomato puree, stock, fresh tomato and simmer for 15 minutes stirring occasionally and adding more water if necessary
5) Stir in soft lentils and the spinach and cook for a further 2-3 minutes
6) Serve garnished with a dollop of Low fat yoghurt, sliced cucumber and a sprig of parsley (or coriander would work well too).

ENJOY!

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Do you have any 5:2 recipes to share? Get in touch! I’d love to try them out!

We’d tried this lovely Harissa Chicken and Bulgar Wheat salad a few times, from the Hairy Bikers ‘Hairy Dieters’ cookbook before we even knew about the 5:2 diet! It really is a delicious, well rounded meal – very tasty! And better still, it’s very filling – just what you need on a Fast Day! This cookbook is perfect if you’re also undergoing the 5:2 diet. A lot of the recipes are under 300 calories! So perfect for Fast Day’s.

1) To make the salad, rinse the bulgur wheat in a fine sieve and tip it into a medium saucepan. Cover with cold water and bring to the boil, then cook for about 10 minutes until just tender, or follow the packet instructions. Rinse the bulgur in a sieve under running water until cold and leave to drain.

2) Tip the cooked bulgur wheat into a large serving bowl and add the tomatoes, cucumber, spring onions, garlic, parsley, mint, lemon zest and juice. You’ll need about 3 heaped tablespoons of each herb once chopped. Season with lots of freshly ground black pepper, toss everything together well and leave to stand while you cook the chicken.

3) Place each chicken breast between 2 sheets of cling film and beat with a rolling pin until about 1.5cm thick. You need to make the chicken breasts about the same thickness so they cook evenly.

4) Brush a griddle pan or non-stick frying pan with a little oil and place over a medium-high heat until hot. Griddle or pan-fry the chicken breasts for 2 minutes, then turn them over with tongs and cook on the other side for another 2 minutes.

5) Brush the chicken breasts with half of the harissa on 1 side only and turn over. Cook for a minute while brushing the reverse side with the remaining harissa. Flip over and cook for a further minute or until cooked through. Check that there is no pinkness remaining.

6) Transfer the chicken to a board and leave to rest for 3–4 minutes before serving. Garnish with extra parsley and the lemon wedges and serve hot with the bulgur salad.

ENJOY!

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Do you have any 5:2 recipes to share? Get in touch! I’d love to try them out!

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